Total Time: 25 minutes
Servings: 4
Ingredients:
• 1 – 2 teaspoons chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 boneless skinless chicken breasts (about 1¼ pound – 566.9 g)
• 1 tablespoon vegetable oil
• 1 can (15 oz – 425 g) Progresso® black beans, drained, rinsed
• 1 can (11 oz – 311.8 g) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
• ⅓ cup Old El Paso® Thick ‘n Chunky salsa
• 2 cups hot cooked rice
Method:
- In a small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of the chicken breasts.
- In a 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 – 10 minutes, turning once, until the juice of the chicken is clear when the center of the thickest part is cut (76°C).
- Stir in the beans, corn and salsa. Heat to boiling. Reduce the heat. Cover and simmer 3 – 5 minutes or until vegetables are hot. Serve with rice.
Expert Tips:
Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with ¼ cup shredded Cheddar cheese to within 1-inch of edge. Place chicken breasts in the center, and fold the sides of the tortilla over the chicken. Microwave briefly to melt the cheese.
http://www.bettycrocker.com/recipes/spicy-skillet-chicken/17995689-59ff-4ad2-989e-42fb80b71ffd